For me, the first cookie on the list for Christmas is always Krumkaker. It’s been my favorite Christmas cookie as long as I can remember, and definitely one of the traditional Norwegian ones to add to the Christmas baking list. In my house these are also kid approved, even from my oldest who is quite possibly the worlds pickiest eater!
They are light, crispy, and if made right will crumble like crazy. But they’re oh so delicious and definitely worth it!
One of the really nice things about the older traditional Norwegian Christmas recipes is that they’re pretty straight forward and basic, usually not requiring a lot of ingredients. If you have flour, sugar, butter, and eggs you have the staples for many different Norwegian Christmas cookies!
This recipe requires that you have a krumkake iron, or something like it. If you need one, you could look for one like this krumkake iron from Chefs Choice (Affiliate link!). I had that one when I studied in the states and it worked great, comes with a cone, and if I recall right it even beeps when the cookie is done. Others prefer the old fashioned irons though, like this one from Nordic Ware (Affiliate link!). I’ve never used one of the irons to put on the stove though.
Alternatively, if you have something like a pizelle iron I imagine that could work as well, as what we need for this is a thin, thin cookie.
I wanted to include a bit of information about the origin of krumkaker, but the information was a bit scarce. But I did find confirmation that it’s one of the oldest Christmas cookies in Norway, where one of the oldest published recipes is in a cookbook from 1648.
- 4 eggs.
- 250 grams / 9 oz melted butter, cooled slightly.
- 250 grams / 9 oz all purpose flour.
- 250 grams / 9 oz sugar.
- ½ teaspoon cardamom (Optional)
- For this recipe you will need a krumkake iron, and a krumkake roller/pin.
- Combine eggs and sugar until smooth. Stir in butter, flour, and cardamom.
- Let batter rest for about 15 minutes.
- Put one large teaspoon batter in the middle of the krumkake iron.
Use a low heat and cook until color is golden.
- Shape the krumkake to your desired shape. Use a krumkake cone to shape them as a ice cream cone. If you would like to shape them as a bowl, lay them over a cup. The bowl is perfect for adding whipped cream and topping with berries.
- Store krumkaker in a air tight box.
Can be served as is, or filled with whipped cream and fresh berries.
If you try the recipe I would love to hear what you think about it!